Cheeseburger Egg Rolls

I love these Cheeseburger Egg Rolls because they mix two of my favorite comfort foods into one crispy and cheesy bite. They are perfect as a snack or appetizer, but I have definitely served them for dinner too with some rice or noodles on the side. Every roll is stuffed with gooey cheese, seasoned beef, and pickles, so it is like biting into a cheeseburger wrapped in a crunchy egg roll wrapper.

I will say it, I am a cheeseburger girl all the way. And in this house, I am not alone! My kids and husband are right there with me, which is probably why I have made recipes like bacon cheeseburger sloppy joes (yep, the kids came up with that one), my comforting cheeseburger soup, and the loaded cheeseburger casserole that never lasts more than a night. If it tastes like a cheeseburger, we are all in!

If you have ever been to Cheesecake Factory or Disney World, you have probably seen those cheeseburger egg rolls piled high and calling your name. They are super popular for a reason, but honestly, you can make them at home and they turn out just as tasty. The best part is that my recipe is ready in under an hour, and the filling is packed with cheesy, and beefy goodness. I cook them until they are crispy and golden, then serve them up with some dressing for dipping, just like the ones we love to splurge on when we are out.

Why you will love this recipe

• Fun twist on classic flavors: I love how these egg rolls take all the flavors of a classic cheeseburger but wrap them up in something crispy and fun. It is like a snack and dinner rolled into one.
• Perfect for snack lovers and party food fans: I make these for family movie nights or when we have friends over for game day. They are always a hand-held treat that everyone loves dipping into dressing.
• You can make them ahead and freeze for later: One of my favorite things is that I can roll up a big batch, freeze them, and have them ready to fry anytime we want. It makes them a lifesaver for busy days or unexpected guests.
• It is easy to make in under an hour with simple steps: I brown the beef, stir in the cheese and pickles, roll them up, and fry them until they are crispy. It is a recipe that comes together quickly and is perfect when I want something different from the usual dinner routine.

What you will need

• Ground beef: I like using lean ground beef so the filling is flavorful without being greasy.
• Onion: I finely mince a yellow onion to mix into the beef for extra flavor.
• Diced pickles: I always use dill pickles because they give that classic cheeseburger taste.
• Cheese: I toss in shredded cheddar so every bite gets that melty cheese goodness.
• Egg roll wrappers: I use egg roll wrappers, but spring roll wrappers work too if that is what I have.
• Garlic, Worcestershire sauce, and yellow mustard: I mix in garlic, Worcestershire, and mustard to give the filling a savory and tangy flavor.
• Egg white: I use an egg white to seal the wrappers tight so nothing leaks out while frying.
• Seasonings: I season the filling with salt and lots of freshly cracked black pepper.
• Oil: I cook the beef in vegetable oil and fry the rolls in olive oil until golden and crispy.

How to make

Preheat and cook the filling: I preheat a deep frying pan over medium heat, then add a tablespoon of vegetable oil and sauté the minced onions until they are soft and translucent. Next, I add the ground beef, break it up with my spatula, season it with salt and pepper, and cover the pan while it cooks until the meat starts to brown.

Season the meat: I keep stirring the meat to break it up as it cooks, then I mix in the Worcestershire sauce, mustard, and garlic. Once everything is cooked through, I drain the grease and transfer the meat to a bowl.

Add cheese and pickles: I stir in the shredded cheese and mix until it melts and blends into the meat, then I gently stir in the diced pickles.

Preheat oil and prep: I start heating the olive oil to 350 degrees F while I get the egg rolls ready. I whisk the egg whites in a small bowl and keep it close by for sealing the rolls.

Fill and roll the egg rolls: I lay one egg roll wrapper on parchment paper sprayed with a little cooking spray, then spoon about two tablespoons of the cheeseburger filling in a line, leaving about an inch on each side. Then, I take the corner closest to me and gently fold it over the filling, tucking it underneath. I fold in the side corners so it looks like an envelope, brush the edges with egg white, and roll it up tightly to seal. I keep going until all the egg rolls are filled and rolled.

Fry the egg rolls: I fry the egg rolls in batches, making sure not to overcrowd the pan so they get nice and golden brown. I turn them over to brown the other side, then place them on a baking sheet lined with paper towels to soak up any extra oil.

Serve: I serve the cheeseburger egg rolls warm with my favorite dressings. You can check out all my favorite ways to serve them down below in the post.

Expert tip

Keep filling grease free

One thing I never skip when making these egg rolls is draining the ground beef really well. If you do not, the extra grease makes the egg rolls soggy and heavy, and the wrappers just do not get that perfect crisp. So always take the time to drain the meat fully before adding the cheese and pickles. It keeps the filling rich and tasty without the mess.

More tips to consider:

• If I do not have fresh garlic, I use about half a teaspoon of garlic powder. It still gives the filling that savory flavor I love.
• When I need to make these gluten-free, I use spring roll wrappers made from rice. They work great and still get nice and crispy.
• I always cool my egg rolls on a wire rack instead of paper towels. It keeps them from getting soggy underneath.
• To make sure the oil is hot enough, I drip a little water into the pan. If it sizzles right away, I know it is ready for frying.
• I fry the egg rolls in small batches. When I crowd the pan, they end up steaming instead of frying, and I miss out on that golden crispy shell.

Recipe variations and add-ins

• Switch the meat: I swap the ground beef for ground chicken, turkey, or pork. It changes up the flavor but still tastes delicious.
• Bacon makes everything: I like to add chopped or crumbled bacon into the filling when we are in the mood for bacon cheeseburger egg rolls.
• Try new cheeses: I mix it up by using American cheese or pepper jack instead of cheddar for a different cheesy flavor.
• Skip the pickles: When I am making these for someone who does not like pickles, I just leave them out. The egg rolls still taste great.
• Add extra veggies: I have added sautéed bell peppers, cabbage, or carrots to sneak in some extra veggies and it works perfectly.
• Spice things up: When we want them spicy, I stir in a little red pepper flakes or a dash of cayenne into the cheeseburger filling.
• Season it up: I sometimes add extra seasonings like smoked paprika, thyme, or rosemary to give the filling even more flavor.

Serving suggestions

When I make these cheeseburger egg rolls for dinner, I love serving them with a side of one pan Hunan chicken or a bowl of creamy coconut rice. The egg rolls also go really well with my crockpot meatloaf for a fun mashup dinner that my family always enjoys. If I am going for more of an Asian-inspired night, I pair them with egg fried rice and Chinese hot and sour soup, and it is basically having a takeout meal at home.

These are also great as an appetizer with your favorite sauce for dipping. My personal favorite is my thousand island dressing, but they taste amazing with a drizzle of my tangy orange sauce or even classic sweet and sour sauce. Yum!

How to store leftovers

• Store: I wrap them in plastic and pop them into an airtight container in the fridge. They keep just fine for up to five days.
• Freeze: If you want to freeze them, wrap them in plastic wrap and then place them in a freezer bag. They will stay fresh in the freezer for up to 90 days.
• Thaw: For the best results, thaw your leftovers in the fridge overnight. 
• Reheat: To reheat, I either pop them in the microwave for about a minute or use the air fryer for a couple of minutes to get them crispy again.

Frequently asked questions

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